Food the chemistry of its components
This new edition of the classic text has been extensively rewritten to bring it right up to date. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
| Tác giả chính: | |
|---|---|
| Định dạng: | Licensed eBooks |
| Ngôn ngữ: | Tiếng Anh |
| Được phát hành: |
[Cambridge, UK]
Royal Society of Chemistry
[2024]
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| Phiên bản: | 7th edition |
| Truy cập trực tuyến: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3711415 |
Mục lục:
- Sugars
- Polysaccharides
- Lipids
- Proteins
- Colours
- Flavours
- Vitamins
- Preservatives
- Undesirables
- Minerals
- Enzymes
- Water